Ingredients
Scale
- 3 pounds of boneless skinless chicken thighs
- 2 cups of jasmine rice
- 1 pineapple
Marinade
- 1 cup of pineapple juice
- 1/2 cup liquid aminos
- 1/2 cup ketchup
- 1/2 cup light brown sugar
- 2 tbsp rice vinegar
- 1 tbsp ginger paste
- 3 cloves minced garlic
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Assemble marinade by combining all of the ingredients in a bowl and mixing it throughly.
- Cut up the chicken thighs into 2 inch pieces then place in the marinate for 2-12 hours.
- Place the chicken tightly on a skewer then grill it up over direct heat. Rotate the skewers every 2 minutes then brush on reserved marinade.
- Once the chicken reaches an internal temperature 165°F, remove it from the grill.
- Drizzle on sriracha mayo and garnish with chives and sesame seeds
- Serve with a side of rice and grilled pineapple
